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Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking
This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 5...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BlackWell Publishing Ltd
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4256572/ https://ncbi.nlm.nih.gov/pubmed/25493185 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.150 |
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